Small army at HK centre’s kitchens gets recipe for success

A CATERING team numbering 330 at one of Asia’s top convention and exhibition centres has been given a recipe for success in the form of a new structure and fresh recruits.

Hong Kong Convention and Exhibition Centre (Management) (HML) says the team is now primed to raise culinary and service standards at its centre in the Wan Chai district of the city.

The restructuring comes as more than 2.4 million people were catered for at the centre during the year ending June 30, 2018. They included guests at restaurants, concession stands as well as 355 banqueting events, the largest of which served close to 4,000 people.

After the appointment of Paul Jeffrey Chandler as director – food and beverage early 2017, HML added new positions and restructured the division.

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Richie Li joined as assistant F&B director and assists Chandler in overseeing event management, catering services, stewarding and restaurant operations. Under Li’s leadership, Dicky Lam was promoted to senior F&B manager – restaurants in July 2018.

A new dedicated function accountable for food safety and hygiene has also been created under Li’s supervision with Vincci Ho as manager – food safety and hygiene in July 2018.

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The Western Kitchen was strengthened with chef Bo Ip Sorensen’s promotion to executive chef – Western Kitchen and appointment of chef Christopher Wong as executive Sous Chef – Western Kitchen. With increasing emphasis on desserts in banquet and restaurant menus, the pastry section head was upgraded to executive pastry chef and chef Ken Lee was appointed in May 2018.

“The creation of the new and upgraded positions and promotion of our high flyers reflects our commitment to delivering the best possible food and beverage services across all events, banquets and restaurants,” says F&B director Chandler.

“With new inspiration and creativity and with long-serving staff working together, the HML F&B Division is ready to advance further, set new benchmarks for the industry, and take HML’s customer dining experience to the next level,” he adds.




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